Butterfinger Crunch Cream Pie
Rating:
★★★★☆ 2 votes
Comments:
Ingredients
- 1
- pre baked pie crust
- 1 can(s)
- (12 oz) evaporated milk
- 1 1/2 c
- milk
- 1 tsp
- vanilla extract
- 2
- eggs
- 2
- egg yolks
- 2/3 c
- sugar
- 1/4 c
- plus 2 of cornstarch
- 1/4 tsp
- salt
- 1/4 c
- milk chocolate chips
- 1 c
- finely chopped butterfinger candy bar
- 1 c
- whipping cream, whipped and sweetened with 2 tablespoons powdered sugar
- 1/2 c
- coarsely chopped butterfinger candy bar for garnish
How to Make Butterfinger Crunch Cream Pie
- 1In a large saucepan, bring evaporated milk, milk, and vanilla to simmer.
- 2In medium bowl mix eggs, egg yolks, sugar, cornstarch and salt.
- 3While whisking egg mixture, slowly ladle about half of hot milk mixture into bowl to warm egg mixture.
- 4Add warmed mixture to saucepan, whisking into remaining milk mixture.
- 5Bring slowly to a boil to thicken and remove from heat.
- 6Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.
- 7Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.
- 8Continue to let remaining vanilla filling to cool, stirring occasionally.
- 9When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped butterfinger.
- 10Spread over milk chocolate layer in pie shell.
- 11Put piece of parchment or wax paper on filling and refrigerate pie until set.
- 12Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped butterfinger.
About Butterfinger Crunch Cream Pie
Course/Dish: Pies
Other Tag: Quick & Easy
